Bake-Free Dough flour mixture 900g

Ingredients: gluten-free flour mixture (millet flour[millet: Poland], quinoa flour), tapioca starch, psyllium husk flour

Usage: For doughs that are vegan, gluten-free, dairy-free, egg-free, soy-free, corn flour- and corn starch-free, potato-free, rice-free, does not contain added sugar and fat.

Made in a gluten-free plant.

Allergen information: Produced in a facility that also processes mustard, celery, sesame seeds, soy, nuts, sulfur dioxide, and sulfites. May contain traces of mustard and sesame seeds.

Average nutritional value per 100 g of flour mixture:

Energy: 1471 kJ / 352 kcal

Fat: 2.5 g

– of which saturates: 0.5 g

Carbohydrate: 70 g

– of which sugars: 0.5 g

Fibre: 7.2 g

Protein: 9.4 g

Salt: 0.03 g

The average nutritional value of 100 g of baked, ready-to-eat brioche prepared according to the recipe:

Energy: 826 kJ / 198 kcal

Fat: 1.4 g

– of which saturates: 0.3 g

Carbohydrate: 53 g

– of which sugars: 0.9 g

– of which polyols: 14 g

Fibre: 4 g

Protein: 5.2 g

Salt: 0.7 g

The average nutritional value of 100 g of baked, ready-to-eat brioche prepared according to the recipe with fat:

Energy: 776 kJ / 186 kcal

Fat: 2.9 g

– of which saturates: 1.6 g

Carbohydrate: 46 g

– of which sugars: 0.7 g

– of which polyols: 12 g

Fibre: 3.5 g

Protein: 4.6 g

Salt: 0.4 g

Contains no added sugar.

Contains naturally occurring sugars.

With this bag, you can make up to 3 loaves of brioche (~580 g each) using the following basic recipe:

Recipe for brioche (~580 g) with no added fat:

Ingredients:

• 300 g flour mixture + 7 g for shaping

• 300 g lukewarm water (~40°C)

• 50 g coconut cream

• 2,5 g black salt (optional)

• 2,5 g coconut blossom sugar

• 75 g powdered erythritol

• 1 sachet of powdered yeast (7 g)

Suggestion: Mix the ingredients then cover and leave the dough to rise in a warm place for 60 minutes. Divide into 3 equal parts and roll into a cylinder shape on a dry surface, then braid together. Cover and leave it to rest for 10 minutes. Bake on a baking tray lined with silicone baking paper in a preheated oven at 210°C for 10 minutes, then for a further 30 minutes at 180°C with top and bottom heating.

Recipe with fat:

Ingredients:

• 300 g Bake-Free dough flour mix

• 300 g lukewarm water

• 50 g coconut cream

• 2.5 g black salt (can be omitted)

• 2.5 g coconut blossom sugar

• 75 g powdered erythritol

• 1 sachet of powdered yeast (7 g)

For shaping:

• 7 g Bake-Free dough flour mix

Preparation: Mix the ingredients then cover and leave the dough to rise in a warm place for 60 minutes. Divide into 3 equal parts and roll into a cylinder shape on a dry surface, then braid together. Cover and leave it to rest for 15 minutes. Bake on a baking tray lined with silicone baking paper in a preheated oven at 210°C for 40 minutes, then for a further 20 minutes at 180°C with top and bottom heating. Wait until completely cool before slicing.

Storage: in a dry, cool place, protected from sunlight.